Rinse dried lima beans and soak in 6 cups water for 6 hours or overnight.
Drain and cook beans for about 1 hour in large pot with 6 cups fresh water.
In large saucepan, saute onion and celery in butter until slightly tender.
Thoroughly blend in flour, salt and pepper.
Add cream and bring to a gentle boil.
Add beans and their liquid; add remaining ingredients.
Bring again to a boil; adjust seasonings before serving.